Podcasts about Rhum agricole

Wir hatten am Wochenende einen Barkeeper Kurs bei dem eben diese Frage aufgekommen ist. Benutzt man ein ganzes Eiweiß, einfach so direkt in den Drink? Oder doch in den Shaker vorher? Und für welche Cocktails ist diese Zutat überhaupt geeignet? Und was gibt es sonst für Alternativen? Das alles und noch ein bisschen quatsch und Verkostung findet ihr in dieser Folge. Hört rein und bleibt durstig! [Werbung] Der Barschule Freiburg Gin: https://liminto.de/products/gin Rabattcode: LimintoLove25 Unser Barequipment wird von @lacari_de gesponsert. Wenn ihr auf der Suche nach guten Shakern oder anderem Zubehör seid, hier ist unser Link: https://www.lacari.de/DLR Unser eigenes Cocktailset: https://www.lacari.de/products/dlr Oder benutzt einfach den Rabattcode DLR für 10% Rabatt. Einen Riesendank an Lacari! [Werbung Ende] #barkeeper#podcast #podcastdeutsch #drinkstagram #drinks #dieletzterunde #barkeeperpodcast #cocktailpodcast #bleibtdurstig #fyp #cocktails #freiburg #barfreiburg #lacari #spirituosen #fragdenbarkeeper #eiweißincocktails  00:00:00 Intro 00:13:35 Drink der Woche - TI PUNCH 00:52:47 Verkosten oder es kostet 01:22:52 Outro ——————————- TI PUNCH 4,5cl Rhum Agricole  1,5cl Limettensaft 1cl brauner Zuckersirup Alle Zutaten in ein Tumbler geben und für ca. 40 Sekunden auf Eis rühren. Direkt mit einer kleiner Limettenzeste garnieren und servieren. ——————————- Introsamples von Pixabay: Intro und Outro: Let it Go von ItsWatR Drink der Woche: Intrigue Fun von Musictown Verkosten oder es kostet: Big Band Show von Music_For_Videos Alle Soundeffekte sind ebenfalls von Pixabay.

Click here to watch this episode on YouTube and subscribe to our channel!Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.We're back with another entry in our semi-blind reviews series — but yet again with a twist! In this mystery sample edition, both of us have no idea what the identity of this rum is as we review it. Along the way, we offer our best guesses as to the rum's origin and key characteristics.This time, it's a 13-year-old rhum agricole from Isautier Distillery in Réunion Island bottled by Swell de Spirits.Rum specs:Bottler: Swell de SpiritsOrigin: Réunion IslandDistillery: IsautierBase material: Cane juiceDistillation: ColumnAge: 13 yearsCask: Ex-CognacABV: 59.4%A special thank you to Rumcast patron Ben for providing the mystery sample.

https://www.whisky.de/p.php?id=XRRHUMJVSOP Nosing 04:18 Wir verkosten den Rhum J.M VSOP. Rhum J.M ist einer der ältesten Produzenten von Rhum Agricole auf der Insel Martinique, die zu den Kleinen Antillen gehört. Die Destillerie liegt am Fuße des Vulkans Mont - Pelée. Die dort vorherrschende raue Landschaft und die üppige Vegetation bilden ideale Bedingungen für den Anbau von hochqualitativen Zuckerrohr. Die Zuckerrohr-Ernte wird dann innerhalb von einer Stunde auf dem Brennereigelände zerkleinert und zu Zuckerrohrsaft weiterverarbeitet. Nach Gärung und Destillation ergibt sich ein sehr aromatischer Rhum Agricole. Es folgt eine Ruhephase in rostfreien Edelstahtanks und im Anschluss reift der Rum drei Jahre in erneut ausgebrannten Bourbonfässern sowie ein weiteres Jahr in Fässern aus amerikanischer Eiche. ► Brennereibesichtigung: https://youtu.be/h4aR0SP96vw ► Playlist: https://www.youtube.com/playlist?list=PL0c4kGdVapNSezNENLjb4wL-NEc89Iu7h ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

Hansa Vinterlys står på menyen i dag, men også en Rhum Agricole fra Madagaskar som viser seg å være mildt sagt skummelt god. Blackout juice much?I årets julekalender har vi litt av samme tema som i fjor. Med andre skal vi drikke øl, cider, og andre godsaker, men det blir også innslag av snacks i enkelte episoder. Kan røpe at noe av det vi skal spise ikke blir mottatt veldig godt. Episodene blir lengere enn i fjor, og vi skal faktisk drikke mer (vet ikke om det er en kjempe ide). Hosted on Acast. See acast.com/privacy for more information.

Hansa Vinterlys står på menyen i dag, men også en Rhum Agricole fra Madagaskar som viser seg å være mildt sagt skummelt god. Blackout juice much?I årets julekalender har vi litt av samme tema som i fjor. Med andre skal vi drikke øl, cider, og andre godsaker, men det blir også innslag av snacks i enkelte episoder. Kan røpe at noe av det vi skal spise ikke blir mottatt veldig godt. Episodene blir lengere enn i fjor, og vi skal faktisk drikke mer (vet ikke om det er en kjempe ide). Hosted on Acast. See acast.com/privacy for more information.

Beim Rum gibt es drei verschiedene Stile. Den spanischen Rumstil, den britischen Rumstil und den französischen Rumstil. Während wir Rhum Agricole bereits ein paar Mal im Podcast angesprochen haben, kam der britische Rumstil etwas zu kurz. Das wollen wir heute ändern. Deswegen haben wir einen tollen Vertreter für den britischen Rumstil mitgebracht. Was genau ist der britische Rumstil? Das erfährst du in dieser Folge - viel Spaß!

At long last, we speak to our first rum producer from Réunion Island! In this episode, we welcomed Marie Ferrand (Cellar Master) and Yann Auberval (Director of Marketing) to take us inside Isautier Distillery's traditions of both cane juice and molasses-based rums. We discuss:The differences between the rhum agricoles of the Caribbean and RéunionWhy Isautier has long focused on both rhum agricole and rhum traditionnel (molasses-based rum)The approach to aging that contributes to the rum's unique profileHow the recent partnership with La Maison & Velier came aboutThe differences between the LM&V bottlings and Isautier's typical releasesMarie's philosophy on rum blendingA walkthrough of their production process (and some experiments they're currently working on)The story behind Rhum Charrette — the best-selling rum on Réunion that features distillate from all of the island's distilleriesAnd much more!You can learn more about Isautier on their website: https://www.isautier.com/en/This episode is sponsored by independent bottler Raising Glasses. To check out (and order) their latest releases, visit their website.P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

Tasting Notes:  Melly Barajas takes special pride in her female-owned and operated NOM, especially her La Gritona brand which is now available in Indiana. The 10yr old agaves are harvested from the mineral-rich Highlands and placed in clay ovens 24 hours after harvest. The pinas are cooked in the most traditional manner, then rested for 24 hours like a good steak to let the sugars absorb the most flavor from the plant before they begin the crush. Air fermentation, then double distillation in stainless only, then light aging for 8 months in second-use American oak barrels. The result is an earth, grass, pepper, and light vanilla nose with really soft florals and a developing agave wave. Grassiness is like a sweet Rhum Agricole from start to finish. If you're looking for something "different" that's truly terroir and "flavor in production" driven, this is it!

We're learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz's Fuschia Tiki Bar is taking class, enlightening us on the irrefutable delights of allspice dram, Velvet Falernum, and this drink's merits as a cocktail template. Listen on (or read below) to learn Kinloch's Three Dots and a Dash recipe — and don't forget to like, review, and subscribe! Anton Kinloch's Three Dots and a Dash Recipe Ingredients - 2 dashes Angostura bitters - ¼ ounce allspice dram - ½ ounce Velvet Falernum - ½ ounce honey syrup (2:1)- ¾ ounce lime juice - 1 ounce fresh orange juice - ½ ounce Guyana rum, such as Hamilton 86 - ½ ounce Jamaican Rum, such as Appleton 8 Year - 1 ½ ounces of Rhum Agricole, such as J.M. Blanc - Garnish: one pineapple frond and three cocktail cherries Directions 1. Combine all ingredients in a shaker tin with pebble ice. 2. Shake until well chilled. 3. “Dirty dump” the contents into a chilled Pilsner glass. 4. Garnish with a pineapple frond and three cocktail cherries. Hosted on Acast. See acast.com/privacy for more information.

This week on Neat! we investigate why some rum has an extra letter.

Check out Kiowa on Instagram. Before working for Spiribam, she was at The Eveleigh. She is on the board of Another Round Another Rally. Kiowa's boss is Ben Jones, a descendant of Homere Clément, who founded Rhum Clément. During Clément's lifetime, Mount Pelée erupted, one of the largest eruptions in recorded history, wiping out an entire city. Hopefully, we can chat again and discuss another product she was very proud of, Chairman's Reserve from St. Lucia. Learn more about the Appellation d'Origine Contrôlée (AOC) that governs Agricole. The difference between sugarcane vs. sugar beetsLearn about the varietals of sugarcane that can be usedThe difference between Rhum Agricole and CachaçaWhy should tipping be abolished?Kiowa mentions congeners. What are they? They impart flavor into spirits.When Kiowa mentions Agricole being distilled between 65 and 75 degrees, she is talking about its proofing. The most iconic Agricole cocktail is Ti' Punch. Kiowa is a big fan of using Agricole in place of gin for a Martini, or as she calls it, a Martini(que)Kiowa Bryan hails from Vermont originally, where she took her first job in hospitality over 20 years ago. While at The Eveleigh in Los Angeles, she first tasted a Ti'Punch and realized her intended career path advocating for the education of all things Rhum Agricole and the French Caribbean. Since then, she's been lucky enough to spend the last seven years growing professionally into the role of US Brand Manager of Spiribam Fine Spirits Family while the company did the same, expanding into a seven-brand portfolio. In her spare time, she listens to Christmas carols far into February, studies history, and snuggles her dog Martinique Warrilow McFly. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Today, we're revisiting that tried and true trinity of rum, lime, and sugar but the outcome may be far from familiar for some. Simple to make yet complex in profile, the drink is the Ti' Punch, and our teacher today is Christian Favier of Charleston's The Ordinary. Listen on (or read below) to discover Favier's Ti' Punch recipe — and don't forget to subscribe! Christian Favier's Ti' Punch Recipe Ingredients - 1 quarter-sized dollop of cane syrup - 1 lime coin - 2 ounces Rhum Agricole, such as Neisson Blanc Directions 1. Add all ingredients to a rocks glass. 2. Mix using a swizzle stick. 3. Enjoy. See acast.com/privacy for privacy and opt-out information.

This week, I speak with Mikey Inouye and Aedyn-Rhys King -- two community organizers who have been fighting to shut down the Navy's massive Red Hill fuel storage facility next to Pearl Harbor. This facility leaked thousands of gallons of toxic fuel into O'ahu's sole source aquifer, poisoning Aedyn, his family, and thousands of others who have relied on the aquifer.  Recognizing the severity of the threat to all life on the island, Mikey and Aedyn joined a coalition of organizers from Sierra Club, Hawaii Peace and Justice, and other concerned community members to form the O'ahu Water Protectors. Through their sustained efforts, they've succeeded in pressuring the Navy to agree to shut down the Red Hill facility on March 7th -- two days before our recording. While we take a moment to celebrate this huge win, Mikey and Aedyn know that the fight is far from over. Mikey Inouye is an independent filmmaker, writer, producer, and community organizer who has been working tirelessly to raise public awareness about this crisis. He's collaborated with Abby Martin of the Empire Files to produce powerful documentary films about Red Hill. In addition to organizing with the O'ahu Water Protectors, Mikey has been deeply involved in the Shut Down Red Hill Mutual Aid Collective, along with his friend and fellow organizer Aedyn. Aedyn-Rhys King is a kanaka maoli trans veteran whose life has been upended by the Red Hill fuel leaks. While living in the Kapilina Beach Homes, he witnessed firsthand the poisoning of his family and other community members who followed the Navy's advice and continued to drink and bathe in the water in their homes. Like Mikey, Aedyn has thrown himself into community organizing and mutual aid efforts to help the victims of the Navy's dangerous negligence. You can support their efforts here. For a clear timeline of events, check out this great resource from Hawaii Public Radio.COCKTAIL:Cloud Forest 45 ml KōHana KEA Hawaiian Sugar Cane Spirit (or another rum)90mlCoconut Water15mlLime Juice 15    mlSugar Cane Syrup (or simple syrup)Small pinch of salt Lime leavesAdd the rum and a lime leaf into a cocktail shaker and muddle to incorporate. Add the rest of the ingredients and shake well with ice. Fine strain into your favorite glass filled with crushed or pebble ice. Garnish with a lime wheel and two lime leaves. Glassware:  Collins or rocks style glassGarnish: Lime LeavesABV: 11%KōHana Farm makes some of the best Hawaiian rum from 34 different varietals of heirloom sugar cane brought to the islands by the Polynesians. It is a spirit that is closely tied to the land.  You can also use similar rums like Cachaça, Clairin, Rhum Agricole, or Mexican Cane Rum. Support the show

「嘉宾介绍」冯昕，美国某互联网大厂码农，同时也是一个资深酒类爱好者。纽约调酒学校 New York Bartending School - https://www.newyorkbartendingschool.com/BarSmart 调酒网课 by Pernod Ricard - https://barsmarts.com/home.html* 更正：酒类公司叫 Pernod Ricard 而不是Xin所说的 Ricard Pernod Xin工作过的日式酒吧 - http://www.playearth.jp/eng/bohemian_ny/Xin担任酒水顾问的店 - https://www.dumplinglabnyc.com/「时间线」00:01:41 嘉宾介绍00:02:34 鸡尾酒是什么，鸡尾酒的分类，以及具体鸡尾酒的介绍00:04:59 经典鸡尾酒（Old fashion）的制作方法00:05:37 如何制作马提尼00:09:16 另一款经典鸡尾酒——酸 00:11:40 如何从0到1打造Home Bar 00:13:23 如何选基酒——琴酒、伏特加、朗姆酒、威士忌、龙舌兰、白兰地00:23:00 鸡尾酒配料讲解00:26:00 调酒工具介绍 00:33:40 鸡尾酒里的冰块有什么样的讲究？00:37:37 鸡尾酒调制（摇晃、搅拌）到什么程度可以装杯？00:40:46 如何平衡鸡尾酒的味道？00:44:00 如何调制/发明属于自己的鸡尾酒「Reference」鸡尾酒介绍：古典鸡尾酒 Old Fashioned - 烈酒，糖，苦精 bitters安哥斯图娜苦精 Angostura Bitter* 更正：主要材料应该是龙胆草(gentian root)而不是Xin所说的白芷(angelica root)味美思 Vermouth - 加香加烈的白葡萄酒白味美思 (Vermouth Blanc/Bianco) 也叫干型味美思 Dry Vermouth红味美思 (Vermouth Rouge/Rosso) 也叫甜型Sweet Vermouth马提尼 Martini - 金酒 Gin/伏特加 Vodka，白味美思(Vermouth Blanc)，柠檬皮装饰”脏“型马提尼 - 加入了橄榄腌汁(olive brine)，橄榄装饰简单糖浆 Simple Syrup - 白蔗糖，水 1:1的调制的糖浆威士忌酸 Whisky Sour - 威士忌，柠檬汁，简单糖浆，（可选：蛋白）得其利 Daiquiri - 朗姆酒 ，青柠汁，简单糖浆莫吉托 Mojito - 朗姆酒， 青柠汁，简单糖浆，气泡水曼哈顿 Manhattan - 威士忌，甜味美思，苦精基酒材料介绍：伏特加 Vodka - 绝对伏特加 Absolute Vodka，灰雁 Grey Goose琴酒/金酒 Gin - 常见材料有 杜松子 Juniper，香菜籽 Coriander Seed，茴香，豆蔻，藏茴香 Caraway Seed，柑橘皮三得利六 Roku Gin， 伦敦金酒 London Dry Gin朗姆酒 Rum/Rhum - 材料：甘蔗汁，蔗糖，糖蜜 Molasses法式农业型朗姆酒 Rhum Agricole - 产自法属马提尼克群岛 Martinique百加得朗姆 Bacardi - 产自波多黎各 Puerto Rico苏格兰威士忌 - Scotch Whisky美国波本威士忌 - Bourbon Whisky 超过51%的玉米为原材料田纳西威士忌 - Tennessee Whisky 是用焦炭化美国白橡木(American White Oak)过滤过的波本威士忌, 代表是杰克丹尼Jack Daniel日本威士忌 - 三得利 Suntory，竹鹤 Taketsuru卡瓦兰/噶玛兰台湾威士忌 - Kavalan 龙舌兰酒 Tequila - 产自墨西哥特定产区的蓝色龙舌兰植物(Agave Azul), 另外的产区烟熏风格酒称为梅斯卡尔酒 Mezcal 白兰地 Brandy - 干邑 Cognac， 雅文邑 Armagnac，苹果白兰地 Calvados* 更正：梨子白兰地被称为 Poire Williams 而不是Xin所说的 Perry(Pear Cider)利口酒 Liqueur（注意不是 liquor - 烈酒， 君度苦橙酒 Cointreau，黑醋栗利口酒 Cassis意大利苦型草药酒 Amaro - Digestive 消化酒酒精突出鸡尾酒 - spirit forward cocktail调酒工具：雪克壶/摇酒壶 - 波士顿雪克壶 Boston Shaker，三段式/日式雪克壶 Cobbler Shaker调酒杯/混合杯 Mixer吧勺 Bar Spoon量酒杯 Jigger过滤网 Strainer，勺形/茱莉普过滤器 Julep Strainer，Hawthorne Strainer 霍桑形过滤器手持榨汁器 citrus juicer削皮器 peeler家庭制冰：冷藏箱 cooler，锯齿刀，木槌，采用方向性冷冻(directional freezing)原理甜烈平衡型酒：菲丽普类 Flip - 烈酒，蛋，奶，糖苦甜平衡型酒：尼格罗尼 Negroni - 金酒，金巴利 Campari，甜味美思边车Sidecar：干邑，柠檬汁，橙子利口酒 Triple Sec，糖「联系我们」微博「ARTsOUT艺术出圈」公众号「ARTsOUT艺术出圈」即刻「ARTsOUT-Lingzi」欢迎加入我们的听友群，添加微信号artsout_official 即可入群商业合作：artsoutofficial@gmail.com欢迎支持我们的创作，爱发电：https://afdian.net/@artsout

Es gibt drei verschiedene Rum-Stile: Der spanische Stil (Ron), der britische Stil (Rum) und der französische Stil - der Rhum Agricole. Heute geht es um den Rhum Agricole - was versteht man unter diesem Begriff? Was ist das Besondere daran und wie kann der französische Rum-Stil überzeugen? Entdeckt mit uns die spannende Welt des Rhum Agricole - es lohnt sich!

I detta avsnitt ger vi oss i kast med den Franska stilen av rom "Rhum Agricole" och diskuterar kring den skiljer sig från annan rom och på vilket sätt detta är en egen stil. Vive la France!

Rum aus Martinique ist besonders geschmackvoll und sehr aromatisch. Das liegt hauptsächlich an den besonderen Bodeneigenschaften der Insel, steht und fällt aber auch mit den Der Beitrag Martinique XO (Rum Company) 43,6% | Rum-Info & Tasting

A sampling of our sugar cane juice based rums and the cocktails we enjoy them in. 

Mein heutiger Rum beschreibt gleich zwei kleine Premieren auf diesem Kanal: Zum einen ist er der erste Rhum Agricole, den ich probiere, während dabei eine Der Beitrag Isautier Arrangé Banane Flambée 40% | Rum-Infos & Tasting

As the official rhum princess at Spiribam, Kiowa Bryan has a front row view into both Rhum Clément and Rhum J.M, two of the most iconic rhum agricole producers in Martinique. In this episode, she takes us beyond the surface of the category and into topics like the diversity of Martinique's agricoles, demystifying the Martinique AOC, how to introduce people to rhum agricole, and more. Plus, stick around for a little bit of non-agricole talk on the rums of St. Lucia Distillers (Chairman's Reserve, Admiral Rodney, Bounty Rum, all of which are part of the Spiribam portfolio) and what's coming next.

Warren Bobrow joins me for conversation regarding cannabis cocktails, Lola's, Pal's, Pickett Brothers Ginger Syrup, New Orleans Pharmacy Museum, Rhum Agricole, Chartreuse, Klaus Apothicaire etc. --- Support this podcast: https://anchor.fm/robert-sickler/support

Agricole-style rum (spelled ‘rhum’ in French) is made from fresh sugarcane juice, which lends it grassy flavors. We learn how it’s made with Hawaii’s Kō Hana Distillers and some of the bartenders who use it around Oahu. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Sommelier Jill Mott talks about rum, rhum agricole, three-rum daiquiris and mai tais on the Morning Show on Jazz88.

Stephen Satterfield is a self proclaimed “Origin Forager,” food writer, multimedia producer, and founder of Whetstone Magazine. Before his career in media, he was social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa’s Western Cape. He sits down with Kat Johnson to talk about his days as a sommelier, and how his love for wine still permeates his work with Whetstone, which is now growing into a full-fledged media company. One of his new projects, Wild Grapes, is a short film that follows Stephen as he visits Georgia (the country), the birthplace of winemaking. They also discuss some of the stories in the latest issue of Whetstone Magazine – from poppy seeds in Puerto Rico to the 'meroir' of seaweed varieties. This wide-ranging conversations touches on the many aspects of Stephen's work in the food media world – he's also written for Esquire,* Wall Street Journal*,* SF Chronicle*,* NY Magazine*, and several other notable magazines and newspapers. Kat makes sure to get the scoop on Stephen's piece for Esquire about Rhum Agricole, which he predicts will be the next big thing in spirits. HRN On Tour is powered by Simplecast.

The region of Savoie Mont Blanc in France is known for a lot of things - mountains, skiing, hiking, Michelin starred restaurants, but not usually its wines. That’s all changing as more and more of them are winning awards. I was invited by Savoie Mont Blanc Tourism to meet the folks who are spreading the word about the wines I’ve been sipping with my tartiflette when shushing the slopes of Chamonix. First I met Bernard Vissoud the Savoie wine specialist, who took me on a tour of the vineyards teaching me the history of the region, then I toured two of the local vineyards the Domaine Dupraz and the Domaine Edmond Jacquin who are open to visitors and ready to talk wines with anyone who is in the neighborhood. I have definitely become an ambassador of Savoie wines and have been introducing them to everyone I know. But don’t think just because it’s wine country that I wasn’t drinking a cocktail or two. 1883 Syrups are located in Savoie Mont Blanc and I was treated to a cocktail-making class with Brand Ambassador Johnny Salvo. Our cocktail of the week is one of the many that Johnny made for me. It’s called the Mauresque Mai Tai  - the Savoie twist on the Mai Tai or you could say a tiki twist on the local Mauresque cocktail, originally made with Absinthe and Orgeat. Ingredients 20 ml Pastis 20 ml Classic Rum (Cuban or Puerto Rican) 20 ml Sugar cane rum (Cachaca, Rhum Agricole) 20 ml Orgeat Syrup (Almond) 1 teaspoon of Orange Blossom Water 20 ml squeezed lime juice Aromatic Bitters Garnish - mint, slice of dried lime and a star anise Method Put all the ingredients into a shaker Add ice and then shake Double strain into a rocks glass filled with crushed ice Add a few dashes of aromatic bitters on the top Garnish with mint, slice of dried lime and a star anise You’ll find this recipe and all the cocktails of the week on ALushLifeManual.com, where you’ll also find all the ingredients in our shop. If you are heading to Savoie Mont Blanc, check out my latest post on bestbitsworldwide.com or the Savoie Mont Blanc Tourism or http://www.savoie-mont-blanc.com. Full Episode Details: https://wp.me/p90reB-3pr ----- Produced by Simpler Media Follow us on Twitter and Instagram New episodes every Tuesday, usually!!

This month Paris hosts its annual Rhum Fest and for the occasion we've dedicated April's episode to getting to know Rhum Agricole. We speak with Alexandre Vingtier, a French spirits consultant and author about Rhum distilleries, cocktails, and more! 

This month Paris hosts its annual Rhum Fest and for the occasion we've dedicated April's episode to getting to know Rhum Agricole. We speak with Alexandre Vingtier, a French spirits consultant and author about Rhum distilleries, cocktails, and more!  [...]

It’s been a year since we’ve had Ben Jones on the show. The last time around (Rhum Agricole with Ben Jones) we were talking all things Martinique. This time he’s...

We have our sassy pants on, per usual, but in this episode Sebastian Sassi of Sassi Italy Tours shares some breakfast wine with us. We’re talking wine, travel, experiential education, and connecting to and preserving wine culture. After a little lingering in bell’Italia, the factoid takes us to Martinique – oh what a week!   Show notes at WineTwoFive.com       Sassi Italy Tours, Sebastian Sassi, Wine, Martinique, Rhum Agricole

Clement Rhum Agricole Vieux, Cask Collection, seeking clear ice, and the Voodoo Grog.

Imagine paradise where your senses explode with a banquet of color, or scents and flavors exicte, or where you experience exotic tranquility.  That is Martinique.  We enjoyed some planteur punch as we sat on a lovely Martinique beach with Muriel Wiltord from La Martinique Tourism who explained more about the island, it's unique culture and history and why Martinique is unique from other Caribbean islands.  During our visit to the island we were treated to some wonderful accommodations including Hotel Bakoua--the very first tourist hotel on Martinique.  Hotel Bakoua is a former family home that was built in a colonial architectural style.  We also visited the luxurious  Cap-est Lagoon Resort and Spa on the east coast of Martinique.  The tropical oasis is tucked away on a garden on the edge of a lagoon that overlooks a coral reef in the Atlantic Ocean.  One of Martinique's more powerful attractions is the Anse Cafard Slave Memorial.  This memorial was completed in 1998 to commemorate the 150th anniversary of the emanicipation of slaves in the French West Indies.  The memorial is comprised of 20 eight-foot tall looming statues bearing brooding expressions of loss and mourning.  The historic Habitation Clément tells the story of Martinique's creoles, its agricultural and industrial heritage.  Rhum Agricole was born at Habitation Clément and that it boasts the culture of an ancient Créole sugarcane plantation with rich French West Indian history.  

Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist. The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice Shake until well chilled and double strain into a chilled cocktail glass. No garnish. Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering
Lemon or orange peel to garnish Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel. Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.

On today's episode of THE FOOD SEEN, food photographers Taylor Peden & Jen Munk have formed the photographic super group, Peden + Munk. Inspired by their mentor Paul Jasmin at the Art Center College of Design in Pasadena, Taylor and Jen took to the streets of Los Angeles, with two models, and cues from Godard's 1960's film “Breathless”, marking the beginnings of a life filled with collaboration. Their focus on food came after a 3 day shoot at Blue Hill at Stone Barns, which opened up the industry to their creative eyes. They've since documented BBQ in Memphis, farming on Martha's Vineyard, Rhum Agricole in the Caribbean, and many Michelin starred restaurants in California and beyond. Their images have donned the pages of Bon Appétit, the New York Times Magazine, and the recently released cookbook, “A New Napa Cuisine” with Chef Christopher Kostow of Meadowood in Napa. But what may excite them most, are the recipes they've learned through their travels. This program was brought to you by S Wallace Edwards & Sons. “We've always tried to treat our commercial work as a personal project. We're lucky enough that a lot of people who hire us give us the freedom to push it further and do what we want. Sometimes it's hard to delineate what's commercial and personal work because it all feels personal at the end of the day.” [13:00] “We love to make our subjects feel comfortable and hopefully that shows in the work.” [20:00] –Taylor Peden on The Food Seen “We often call ourselves the ghostbusters. We feel like we're sent in when all things seem they're going to fail! We find a way and roll with the punches. We don't get too stressed.” [24:00] –Taylor Peden on The Food Seen

Notes on rum, a few minutes at a time. Exploring rum as a spirit as well as an ingredient in both new and classic tiki cocktail recipes. Rum not included.